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Wednesday, March 17, 2010

Steamed fish with spicy Thai sauce

I was at the Kg. Simee market last weekend and took the opportunity to look for the stall that sold a variety of prepared curry pastes for fish, meat, spicy, tangy, whatever you name it, the lady had it. The stall proved to be very popular because when I was there, nearly all the pastes were sold out except for a bit of leftovers. She recommended me to get this Thai spicy paste, for only 2 ringgit, enough to steam a whole fish, I was told. The sauce was good, tangy and it was indeed spicy!

This's the spicy paste ..... 200 gm for only 2 ringgit. Look at the colour, no wonder it's hot!

The fish looked so snug, all covered up with a blanket of spicy sauce!

Yummy and it was gorgeous with a hot plate of plain white rice ................. Enjoy!

Recipe for Steamed fish with spicy Thai sauce

Ingredients

400 gm white snapper

200 gm spicy Thai sauce

Salt

Preparation

Wash and clean the fish and lightly cut 2 slits diagonally on the fish.

Rub the fish with some salt, inside out.

Prepare the steamer and once the water is rapidly boiling, pour the sauce on the fish and steam on high heat for about 8 mins.

15 comments:

I am so glad that you posted about this. I have some spicy steamed fish sauce that was sent to me by Kristy from My Little Space. I didn't know if you poured the sauce over before steaming the fish or after. Then again it makes sense to steam it with the sauce since it is called steamed fish sauce! I just have never prepared fish this way before. Can't wait to try it now.

KristyOh, this one is homemade by the lady manning the stall at the market. Not commercialy packed. Btw, do you think you can blog the yam ring kerabu? 3 hungry tummies is keen to learn. As far as I know, the yam ring should be like the 'woo kok' pastry, then the filling can be either the 'futt putt' filling or kerabu. Think you can do it. You always 'boleh'!